China Chilo


  • Mutton, 1 pint
  • green peas, 1 pint
  • young lettuces, 2
  • salt, 1 teaspoonful
  • pepper, ½ teaspoonful
  • water, 4 tablespoonsful
  • butter, 2 to 3 oz.: 2 hours.
  • Varieties: cucumbers, 2
  • or Mushrooms minced, ¼ pint
  • or currie-powder, 1 dessertspoonful, and 1 large onion.


Mince a pound of an undressed loin or leg of mutton, with or without a portion of its fat; mix with it two or three young lettuces shred small, a pint of young peas, a teaspoonful of salt, half as much pepper, four tablespoonsful of water, from two to three ounces of good butter, and, if the flavour be liked, a few green onions minced. Keep the whole well stirred with a fork over a clear and gentle fire until it is quite hot, then place it closely covered by the side of the stove, or on a high trivet, that it may stew as softly as possible for a couple of hours. One or even two half-grown cucumbers, cut small by scoring the ends deeply as they are sliced, or a quarter of a pint of minced mushrooms may be added with good effect; or a dessertspoonful of currie-powder and a large chopped onion. A dish of boiled rice should be sent to table with it.